I had a large pack of desiccated coconut in the cupboard so my mind went to cake. I chose to make a cake in the pan rather than a batch of muffins as it was a Sunday afternoon and I was in a cake state of mind. Something that you could slice and eat with a fork.
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This low carb and gluten free coconut cake is really damp in texture. The Chief Cup was at first shocked that it was coconut flour due to the moistness of the cake. He is still having a love affair with peanut flour and keeps requesting bakes made with it. I bake one killer batch of muffins and I never hear completion of it. There was also a killer roulade cake that is on the repeat demand list too. Often you need to pity the Chief Cup as I do not bake the same thing once again and once again. On one hand, he gets a variation of dishes and cakes every week and month. On the downside, once he tastes something he enjoys, he may not see that once again till I remain in between recipe creating and just feel like baking. I understand, simply plucks your heart strings doesn’t it!
I baked the coconut cake in a square baking tin, as I desired the cake to be sliced into 2 pieces and sandwiched together. This was much easier than finding 2 sandwich cake tins the same size. Feel complimentary to utilize another shape cake tin.
Slathered with a scrumptious cream cheese frosting then covered with desiccated coconut this is a stunning coconut cake that will be difficult to stop at one piece. Sophisticated adequate for an afternoon tea, tasty enough to have for breakfast when you open the refrigerator at 7am and a piece is gazing right at you!
- 1/2 Cup coconut flour.
- 2 teaspoons Grated cream coconut from a block.( optional if you have it).
- 4 tablespoons coconut milk.
- 5 eggs separated.
- 1/2 cup Erythritol or sugar subsitute.
- 1/2 cup Butter softened at room temperature.
- 1/2 teaspoon vanilla extract.
- 1/4 cup desiccated coconut.unsweetened.
- 1/2 teaspoon baking powder.
- 1/2 teaspoon salt.
- 3 tablespoons coconut milk.
- 8 oz. cream cheese softened at room temperature level.
- 1/2 cup butter softened at room temperature.
- 2 tablespoons erythritol ground, more suitable.
- 1/2.cup desiccated coconut unsweetened.
Make the Cake
- Preheat the oven to 200C/400F degrees.
- Grease a square baking tin and line with parchment paper
- In a bowl, beat the butter and erythritol together up until integrated.
- Add the egg yolks, vanilla extract and coconut milk and coconut cream. Mix completely.
- Include the coconut flour, desiccated coconut, salt and baking powder. Stir well.
- In a different bowl, whisk the egg whites up until stiff
- Carefully fold the egg whites into the cake batter
- Pour into the cake tin and bake for 20 minutes until golden and firm
- Remove from the oven and allow to cool
To Make the Icing
- Beat the cream erythritol, cheese and butter together. Add the coconut milk to gently thin out.
- Beat until smooth. You may desire to utilize a hand mixer to smooth any swellings out
Assemble the cake
- Location one half of the cake onto of a serving plate
- Spoon frosting over the half uniformly up until covered
- Location the other half on top
- Cover the top and edges of the cake with the rest of the frosting
- Sprinkle and press the desiccated coconut onto the icing
- Slice and serve!